One of my earliest food memories is watching my dad make soup –and being allowed to help peel, cut and chop the ingredients, soon I was making my own soups for the family. I do the same with my son Taylor who enjoys cooking just as I did!
After leaving a 2 year course at Edinburgh’s Telford collage my auntie got me a position as commis chef at the Caledonian Hotel Edinburgh working under chef Bland, in that time I learned my trade at the highest level, taking part in cooking competitions and winning a few too. After my time in Edinburgh I left for the high seas and joined the Queen Elizabeth II and spent 6 great years learning about cuisines from all over the world, working with guest chefs from the USA ,Indian and Hawaii to name a few!
After my time working abroad I settled down in St Andrews at the Rufflets hotel where I started working towards 2 rosettes for the restaurant. After 2 years of hard work we were rewarded with our second rosette .
After St Andrews I moved back to Edinburgh, to my first executive chef role, running up to 25 hotels and foodie pubs.
Before joining the team here at Barony Castle I was executive head chef for BSKYB Scotland and Newcastle.
Now I am working towards Barony Castle’s first rosette. We have won the Healthy Living Award for healthier food; and I am a member of the Federation of Chefs here in Scotland.
My main goal is to get Barony Castle on the map in Scotland for great food and service! I have a great team of chefs here at the castle who are all working towards the same goal.
William Thomson – Executive Chef
Prepared with locally sourced, fresh produce. Menus are seasonal and subject to regular change.
All Leisure Members enjoy a 10% discount on food & drink purchases in our Bar and Restaurant